Neptunes Spaghetti Squash
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Neptunes Spaghetti Squash." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/neptunes-spaghetti-squash-recipe.htm> 24 July 2008.
Neptune's Spaghetti Squash
Yield: Makes 4 main-dish servings
Ingredients:
1
spaghetti squash (about 3 pounds)
4
tablespoons olive oil
1
clove garlic, minced
1/2
pound medium shrimp, peeled and deveined
1/2
pound bay scallops
1/2
cup fresh or frozen peas
1/4
cup sun-dried tomatoes in oil, drained and chopped*
1/2
teaspoon dried basil
1/4
cup freshly grated Parmesan cheese
Fresh basil leaves and tarragon flowers for garnish
Preparation:
1.
Preheat oven to 375°F. To bake squash, pierce in several places with cooking fork to vent steam.
2.
Place squash in large foil-lined baking dish; bake 20 minutes. Turn squash upside down; cook 25 minutes more or until easily depressed with finger.** Cut in half immediately to prevent further cooking.
**Larger squash may take longer to cook.
3.
Heat oil over medium-high heat in large skillet. Cook and stir garlic in hot oil just until it begins to brown. Remove garlic; discard. Add shrimp, scallops, peas, tomatoes and basil. Cook and stir 1 to 2 minutes until shrimp turn pink and scallops are opaque. Set aside.
4.
Cut squash in half. Scoop out seeds from squash.
5.
To remove spaghetti strands from squash, "comb" strands from each half of rind with two forks. Transfer to warm serving platter. Top with cooked seafood mixture; toss gently to coat. Sprinkle with cheese. Garnish, if desired. Serve immediately.
This recipe appears in: Shellfish